1892 The flowing bowl when and what to drink (1892, c1891)
MIXED DRINKS.
140
72. (Sngltel) Jtlilk Cemonabe.
Peel the rind of two fine lemons very thinly, squeeze the juice of the lemons, cut the rind into small pieces, and let it soak for about twelve hours; filter; mix with two pounds of sugar refined to syrup, a bottle of sherry, and two and a half quarts of fresh, boiling milk. Clear the lemonade by filtering often enough through a flannel bag, and a very cooling summer-drink will crown your efforts.
73. Jig Sorbet.
Cut off the stems of two pounds of large dried figs; pierce each with a wooden pick several times; infuse with one and a half quarts of boiling water over night, strain, add a few drops of orange-flower water, some lumps of ice, and the figs, and serve.
74. oo0eberrg Ccmonabe.
To one quart of water add one pint of gooseberry-juice, and one pound of pulverized sugar.
75. Ice Cemonato.
Well-prepared orange or raspberry lemonade is filled into a bottle; dig this into cracked ice, and serve after three-quarters of an hour, when little lumps of ice are forming in the lemonade.
76. Imperial.
Place in a large, well-warmed pot, one ounce of cremor tar- tari, the rind of three very thinly peeled lemons, one and a half pounds of sugar; pour over it two and a half quarts of boiling water, cover the pot well, and let it stand an hour in a temper- ate place; stir now and then; put it on ice, and decant it very carefully.
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